Gluten and Dairy Free Vegetable Egg Bake

Hi There!

I haven’t posted a recipe for a while so I would say “thanks” with a new egg bake! This weekend you will hopefully be spending a fair amount of time in your PJs (say “no” to black friday! ;)). After a big turkey dinner, this is a great breakfast for one of those relaxing mornings over the weekend. You can save the left overs for breakfast during the week too. This recipe uses fresh herbs (which I love) to give the egg bake loads of flavor without the calories. I have to give my sister and chef of the family, Erin, a shout out because she really is the one who came up with this recipe. Disclaimer: we used goat and cheddar cheese in the pictures below, but this can easily be dairy free by leaving off the cheese. Veggies, fresh herbs, eggs, and a little water are all you need. Let me know what you think!

Egg Bake

Egg Bake

Serves: 6 people, Prep time: 20 minutes, Cook time: 40 – 45 minutes

Ingredients:

1. Fresh thyme

2. Fresh basil

3. Fresh rosemary

4. Fresh sage

5. Fresh Chives

6. 1 dozen free range omega-3 eggs

7. 2 tbsp water

8. 8 White Mushrooms

9. 1 bunch of Asparagus

10. 10-12 Cherry tomatoes

11. Olive oil

Directions:

Pre-heat oven to 375 degrees

Chop the mushrooms and quarter the tomatoes.

Remove the woody end of the asparagus (if you snap the asparagus toward the bottom of the stem, there will be a natural break) and throw away. Cut remaining asparagus into 3 inch pieces.

Lightly sauté the mushrooms, tomatoes, and asparagus. They don’t need to be cooked all the way.

Sautéed veggies

Sautéed veggies

Spray bottom of a 8×11 inch pan with Pam. Place asparagus in a single layer covering the bottom of the pan and then add mushrooms and tomatoes.

Fresh Rosemary

Fresh Rosemary

Chop up the herbs until you have about 1 cup total

Eggs and fresh herbs

Eggs and fresh herbs

Mix the 12 eggs and water together. Add herbs to the mixture. Add pepper and light salt if desired.

Egg bake *with cheese*

Egg bake *with cheese*

Pour egg and herb mix over the veggies in the pan

*Optional: Sprinkle cheese on top (we used half cheddar and half goat cheese)

Cook at 375 degrees for about 40-45 minutes until egg is cooked through

Serve immediately. Enjoy!

Egg Bake

Egg Bake

Thank you for reading. I hope you have a fantastic Thanksgiving! Gobble gobble 🙂

Your friend,

Dr. Katie

2 Comments on “Gluten and Dairy Free Vegetable Egg Bake

  1. Pingback: 14 Ways to Tip the Scale Back to Your 20s! | balanced care

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